I’ve just returned from 10 glorious days in the Schwarzwald – or German Black Forest to you and me.

Days were spent hiking through dense forests where gentle streams turned into ferocious waterfalls.

 We climbed many a hill and marvelled at all the spruce and pine trees peppering the landscape. Dramatic scenery at every turn.

Picnic lunch stops afforded us spectacular vistas, stretching for miles and the best thing was that we were completely alone – over the time we were there we passed only a couple of other walkers, one of which was a nun from the local nunnery. We live in such a frenetic, fast paced world that taking time out and spending time with nature away from the crowds is wonderfully cleansing for the mind and soul.

Upon returning to our gasthof we would often treat ourselves to the local speciality…….Black Forest Gateaux,  because when in Rome…..

After resting our weary limbs we prepared for serious dining in the evening. The food was exquisite, refined and yet hearty – the lemongrass creme brule and the wild garlic soup being highlights.

Upon returning back in the UK however, I was ready to have a vegetarian spell. I began to crave green vegetables (I eat a lot of spinach) and fruit with a spice injection and simple Asian food. In fact the first thing I cooked for myself when we returned to Blighty was this.

With the bambinos having just returned to school and the sun giving us a lovely, welcome dose of vitamin c – check out the blossom and blue skies

I wanted to eat a lovely salad that I was given recently when I was in Kerala. It’s lovely on it’s own or eaten to accompany all manner of Indian, meat, fish or veg curries – see my recipe library. The crunch from all the different textures and the flavours sing sweet notes as you dive into this salad. Give it a whirl and let me know if you agree.

Indian Inspired Cucumber, Apple and Red Onion Salad

Serves 4 with another dish or 2 on it’s own

2 crunchy green apples, cored, skin removed, quartered and chopped into 3

1 cucumber, skin removed, halved and chopped into half moons

1 red onion, finely sliced

1 handful of fresh coriander, roughly chopped

1/2 tsp salt

1 tbsp agave nectar/honey

1. Skin, slice and cut the ingredients as specified above and mix altogether along with the honey and salt. Simple and utterly delicious.

This salad would also be perfect with meat, fish or vegetables off the BBQ.